chicken stew instant pot recipe
The Best chicken stew instant pot recipe
Oh, there’s nothing quite like pulling up to the table with a big pot of chicken stew simmering in the Instant Pot, the rich aroma filling the house. I make this recipe almost every week—it’s the kind of dish that feels like a hug in a bowl, whether it’s a simple weeknight meal or something we pull out for a family dinner or even a little get-together. My kids love it because it’s hearty and comforting, and honestly, they’ll eat it straight from the pot with a spoon, no questions asked. It’s that kind of recipe that doesn’t demand perfection—just good, simple ingredients and a little love in the pot. Plus, it’s so much easier than traditional stovetop cooking. You can throw everything in, seal it, and let the Instant Pot do all the work while you’re doing something else. It’s the kind of meal that saves time without sacrificing flavor.
And let’s be real, this stew is packed with nutrients. Chicken is lean protein, and the vegetables—carrots, potatoes, peas—give it fiber and vitamins. The broth is usually made with bone-in chicken, which adds extra collagen and minerals that help with digestion and immune support. It’s not just filling; it’s good for you in a way that feels indulgent. My husband and I both eat it regularly, and my kids will eat it even when they’re not hungry—it’s that satisfying. Plus, it’s versatile. You can make it extra creamy with a little cream or coconut milk if you like, or keep it light with just broth. It’s the kind of meal that feels special, but it’s also something you can make in bulk and reheat easily. No fuss, no waste—just great food that’s always a hit.
Instant Pot Chicken Stew
A hearty and flavorful chicken stew made quickly in an Instant Pot, perfect for a comforting meal with tender chicken, vegetables, and rich broth. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless, skinless chicken thighs
- 4 cups chicken broth
- 1 onion, diced
- 3 carrots, sliced
- 3 potatoes, cubed
- 2 celery stalks, sliced
- 1 cup frozen peas
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 bay leaf
- Salt and black pepper to taste
- 1 tbsp tomato paste
- 1 cup diced tomatoes
- 1 cup corn kernels
👨🍳Directions
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1 In a large bowl, combine chicken, thyme, rosemary, garlic powder, onion powder, bay leaf, salt, and black pepper. Toss to coat evenly.
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2 In the Instant Pot, add olive oil. Place chicken in the pot and pour chicken broth over it. Stir to combine.
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3 Add diced onion, carrots, potatoes, and celery. Stir to distribute seasonings evenly.
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4 Press the ‘Sauté’ button on the Instant Pot until the vegetables soften (about 3-5 minutes).
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5 Add tomato paste (if using) and stir. Press the ‘Cancel’ button to stop sautéing.
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6 Set the Instant Pot to ‘High Pressure’ for 15 minutes.
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7 After pressure cooking, allow the pot to come to a natural release for 10 minutes, then quick-release any remaining pressure.
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8 Stir in diced tomatoes (if using) and corn (if using). Add frozen peas and stir well.
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9 Let the stew sit for 5 minutes, then serve hot.
🔧Equipment
- Instant Pot
- Large cutting board
- Sharp knife
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Chicken Stew Works
This chicken stew recipe is always a solid choice for any gathering because it’s hearty enough to feed a crowd without being overly complicated. It’s perfect for family meals because it cooks quickly in the Instant Pot, so you can spend less time in the kitchen and more time enjoying the company—whether it’s a weekend dinner or a last-minute potluck. Plus, the flavors deepen as it simmers, making it a reliable crowd-pleaser that never disappoints.
❓ Frequently Asked Questions About Instant Pot Chicken Stew
What is the best way to prepare chicken stew in an Instant Pot?
To make the best chicken stew in an Instant Pot, start by sautéing diced chicken breasts, thighs, or drumsticks in a little oil until they’re golden brown. Then add onions, garlic, carrots, celery, and any other vegetables you prefer. Pour in chicken broth, add spices like thyme, bay leaves, salt, and pepper, then stir in potatoes or other starchy ingredients. Finally, seal the lid, set the valve to sealing, and cook on high pressure for 10-12 minutes. Let it natural release for 10 minutes before opening.
Can I use any type of chicken for this recipe?
Yes, you can use any type of chicken—breast, thighs, drumsticks, or even ground chicken. Thighs and drumsticks tend to stay juicier and flavorful longer, but breasts work fine if you cut them into bite-sized pieces to ensure even cooking.
Do I need to brown the chicken before adding broth?
While browning isn’t strictly necessary, it adds depth of flavor. If you skip it, the stew will still taste great, but the meat may be slightly less flavorful. For best results, sear the chicken first for 3-5 minutes before adding liquids.
What spices and herbs work best in Instant Pot chicken stew?
Classic spices like thyme, rosemary, bay leaves, and black pepper pair well. For extra flavor, add garlic powder, onion powder, smoked paprika, or even a dash of red pepper flakes. Fresh herbs like parsley or cilantro can also be added at the end for garnish.
How do I adjust the cooking time if I’m using a different type of chicken?
For chicken breasts, cook for 10 minutes on high pressure, then natural release for 10 minutes. For thighs or drumsticks, 12-15 minutes on high pressure works well, with a natural release of 5-10 minutes. If using ground chicken, reduce pressure time to 8-10 minutes. Always check doneness with a meat thermometer (165°F/74°C is safe).
